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Can I make my own garlic bread? And how?

(17 Posts)
DontNeedAnything Thu 31-Jul-08 16:37:48

I have

Those par baked stick in teh oven to finish off type bagettes
Fresh Garlic
Fake butter stuff
Olive oil
Sunflower oil

I am assuming I will be able to do it somehow with the above ingrediants, but how...

maidamess Thu 31-Jul-08 16:39:14

Mash up garlic, mix with butter. Smear over baguettes (you can mkae little holeswith a skewer) rub over butter (I mix a few herbs in with mine too) Bake

BlingLovin Thu 31-Jul-08 16:40:27

Mash the garlic (about 1 - 2 cloves per medium size french loaf, depending on strength of clove and how much you like garlic!) and combine with lightly softened butter. Add a pinch of salt, and if you have some, a small squeeze of lemon. Cut the bread 2/3 way through - so that it's all still a single loaf and smear the bread on both sides of the cut with butter mixture. Bake as normal.

ChopsTheDuck Thu 31-Jul-08 16:40:40

I like to do it by cutting angled slices of bread, spreading with butter, then sprinkling with finely sliced garlic and chopped parsley. I like it strong though. You could do the same and mince the garlic and mix it up with the butter and any herbs you have.

twofalls Thu 31-Jul-08 16:40:45

Mash up garlic and butter
Part cut the bagettes into slices (but not all the way through - like shop brought garlic bread)
Shove in garlic butter between each slice
Brush with olive oil
Bake in the oven for about 10 mins


DontNeedAnything Thu 31-Jul-08 16:42:30

Do I have to heat the butter before I mix it in?

How much butter to how much garlic?

Do I put it on before completing the parbaking thing?


Shall I/can I split the baggettes in half lengthways after baking and spread it on and grill?

Will deffo add herbs

ChopsTheDuck Thu 31-Jul-08 16:44:17

pu ti ton before baking,. garlic is to taste. One per person is a good quanity generally.

twofalls Thu 31-Jul-08 16:44:23

No you don't need to heat the garlic.

I am rubbish with quantaties - One clove to about two tablesoons of butter? Yes, put it on before you put anything int he oven.

You could do it the alternative way but you won't have squidgy melted butter in the slices, it will be mored grilled

ChopsTheDuck Thu 31-Jul-08 16:44:46

don't heat hte butter no, jsut softeneed enough for you to mix the garlic and herbs in.

twofalls Thu 31-Jul-08 16:44:51

apologies for appalling spelling.

DontNeedAnything Thu 31-Jul-08 16:47:23

OK so juts to confirm

2 big dollops of butter + 1 clove of Garlic. Sprinkle ins some herbs so it looks pretty.

Slice my bread part way through the loaf before cooking so it looks like the shop bought ones. Stuff in some mixture between each slice. Bake as per the instructions on the packet of bread.

Soudn about right?

TheDevilWearsPrimark Thu 31-Jul-08 16:52:26

Don't use fake butter.

Get real (unsalted) butter, mash in a blender with salt, basil, black pepper and a few garlic cloves, squeeze into a lump, leave in the fridge for a couple of days.

Then take it out to use on sandwiches, or to make garlic bread use a large hole cheese grater to put it on fresh bread, add a drizzle of olive oil when it comes out of the grill.

twofalls Thu 31-Jul-08 16:56:02

Sounds about right!

DontNeedAnything Thu 31-Jul-08 17:48:25

Errrrmmm, wellll, hummmmm,

I kind of broke my bread into pieces trying to put the butter between the is currently in hte oven in about 3 pieces stuck together with butter.

I have put chips in "just in case"

chloemegjess Thu 31-Jul-08 17:57:53

Whats fake butter???

I usually stick the butter in the micro for a few secs. just to make it soft, then mix with some crushed garlic (qualntities vary to how strong you want it). Shove it on the bread - you can do it in what ever shape or size you like. Then stick in the oven till it looks cooked.

hmmm, I might make some with todays left over french stick

DontNeedAnything Thu 31-Jul-08 18:14:25

you know (own brand) can't believe it's not butter type stuff.

It was OK, not stunning, sa the butter was ony really n the top part of each slice....but I think that reflects my competantce more that your recipes

ChopsTheDuck Thu 31-Jul-08 20:16:50

LOL. Now that's why slicing it is better! Then grilling it on a high heat so it is crispy and moist. I use spread too.

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